When to Stop Pulling a Shot

The ROASTe Blog has a great post on when to stop pulling your shot and walks through some steps to figure it out yourself. The process involves pulling a shot into several glasses where you'll get a "slice" of the shot in each, then taste what happens. I have done this for drip brew and have tested this type of time-slicing on French Press, but not on an espresso shot.

Their conclusion is that when the shot starts to "blond" from dark brown to the lighter and more transparent color in the finish is a good time. What's right for you though? Read their whole post to learn more, and figure it out for yourself. Even if you are already pulling the perfect shot, you may just learn a lot in the process.

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